Journal List > Korean J Nutr > v.43(5) > 1043842

Choi and Moon: Nutrients and Dish Intake by Fasting Blood Glucose Level

Abstract

The nutrient intake and association between dish group intake and blood glucose and serum lipid level (TG, cholesterol, LDL and HDL) was analyzed among 3 groups: 452 subjects in normal blood glucose group (NG: fasting blood glucose < 100 mg/dL and 2 hours postprandial blood glucose < 140 mg/dL), 258 subjects in impaired fasting glucose group (IFG: fasting blood glucose 100~125 mg/dL and 2 hours postprandial blood glucose ≥ 140 mg/dL) and 101 subjects in diabetic group (DG: fasting blood glucose ≥ 126 mg/dL and 2 hours postprandial blood glucose ≥ 140 mg/dL). The data were obtained from the 2005 National Health and Nutrition Survey of Korea. The 811 subjects were adults aged 40~64 without dietary treatment. In nutrients intake, IFG was the highest and DG the lowest in both quantity and quality. DG, especially, had the lowest intake in carbohydrates, fiber, proteins, Ca, P, K, vitamins B1 and C, and consumed the highest amount of alcohol. In macronutrients distribution ratio, the DG diet showed a lower energy intake from carbohydrates but higher from fat than the NG diet, while IFG showed a higher energy intake from carbohydrates and lower intake from fat in supper out of 3 meals and snacks. IFG preferred salt-fermented foods and DG preferred soups, braised foods and kimchi compared to other groups. NG preferred multi-grain cooked rice and both IFG and DG preferred plain white cooked rice. Regarding the association between dish group intake and blood glucose, cooked rice, soups, salt-fermented foods and kimchi were significantly related to blood glucose. In blood lipids, steamed-foods, beverages and fruits were inversely related to the risk of developing type 2 diabetes, whereas cooked rice, stews, saltfer- mented foods, seasoned-fermented foods and seasoned vegetables were directly proportional to the risk of developing type 2 diabetes and related diseases. Therefore, it is beneficial to avoid rich, salty and fatty foods and heavy alcohol consumption for controlling blood glucose and blood lipids, while steamed foods, foods rich in fiber (like multigrain rice) as a staple, and fruits and teas are recommended for preventing or managing type 2 diabetes risks.

Figures and Tables

Fig. 1
Macronutrients distribution ratio of supper. 1) Significance by Duncan's multiple range test (p < 0.05).
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Table 1
Baseline characteristics of the study sample in the KNHANES III
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1) Mean ± SE, 2) Number (%), 3) Significance by Duncan's multiple range test (p < 0.05), 4) Waist circumference, 5) Fasting blood glucose, 6) 2 hours postprandial blood glucose

Table 2
Comparison of nutrients intake by fasting blood glucose level
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1) Mean ± SE, 2) Significance by Duncan's multiple range test (p < 0.05)

Table 3
Comparison of nutrient density by fasting blood glucose level
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1) Mean ± SE, 2) Significance by Duncan's multiple range test (p < 0.05)

Table 4
Comparison of dish group intake by fasting blood glucose level (%)
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Table 5
Comparison of cooked rice and soup intake by fasting blood glucose level (%)
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Table 6
Effect of dish group intake on fasting blood glucose and serum lipid level
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1) Spearman's rank correlation coefficient, 2) Significance by Spearman rank correlation test

*: p < 0.05, **: p < 0.01

Notes

This work was supported by the Korea Research Foundation Grant funded by Korea Government (MOEHRD)(KRF-2006-353-C00067).

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